Vegan Oxtails with Collard Greens, Cabbage, Mac and Cheese, and Lentils & Quinoa
Vegan Oxtails with Collard Greens, Cabbage, Mac and Cheese, and Lentils & Quinoa is a hard Soul Food / Vegan recipe that serves 4. 700 calories per serving.
Prep: 1 hr 35 min | Cook: 1 hr 15 min | Total: 3 hrs 10 min
Cost: $56.70 total, $14.18 per serving
Ingredients
- 1 cup Quinoa (Uncooked, for oxtail mixture and side)
- 0.75 cup Lentils (Uncooked, divided for oxtail mixture and side)
- 4 cups Young jackfruit (fresh or canned in water) (Fresh preferred; if canned, rinse and boil to remove brine taste)
- 4 tablespoons Tomato paste (Divided for oxtail mixture and sauce)
- 2 tablespoons Creole seasoning (Divided for oxtail mixture, greens, and sauce)
- 1 tablespoon Jerk seasoning (For oxtail mixture)
- 2 teaspoons Onion powder (For oxtail mixture)
- 4 teaspoons Seasoning salt (Divided across oxtail, greens, sauce, and mac)
- 0.25 cup All-purpose flour (For binding oxtail mixture)
- 4 tablespoons Coconut aminos (Divided for oxtail mixture and sauce)
- 1 large root Yuca root (cassava) (For 'bones' in oxtail)
- 12 sheets Rice paper sheets (For wrapping oxtail)
- 0.5 cup Avocado oil (For frying and mac & cheese)
- 2 bunches Collard greens (Washed and chopped)
- 0.5 large head Green cabbage (Chopped)
- 2 large Turnips (Peeled and chopped)
- 3 stalks Taiwanese leeks (Washed and chopped; or use green onions)
- 1 large Red bell pepper (Divided for greens and sauce)
- 1 large Green bell pepper (Divided for greens and sauce)
- 2 large Celery stalks (Whole, for flavor in greens)
- 2 medium Onion (Chopped, divided for greens, sauce, and quinoa)
- 6 cloves Garlic cloves (Smashed and chopped, divided)
- 2 whole Pepperoncini (For greens)
- 0.5 cup Baby carrots (For oxtail sauce)
- 1 cup Baby potatoes (For oxtail sauce)
- 4 sprigs Fresh thyme (For oxtail sauce)
- 0.5 whole Habanero pepper (Seedless, for sauce (optional, adjust to taste))
- 2 tablespoons Barbecue sauce (Kansas City style or preferred) (For oxtail sauce)
- 2 cups Macaroni noodles (vegan) (Dry, for mac and cheese)
- 0.5 cup Vegan cheddar cheese (For mac and cheese)
- 0.5 cup Vegan mozzarella cheese (For mac and cheese)
- 1 cup Almond flour (For mac and cheese sauce)
- as needed Water (For cooking, blending, and mac and cheese sauce)
- 2 large Plantains (optional, for frying) (For optional side)
Instructions
Cook Quinoa and Lentils
Rinse 1 cup quinoa and 0.75 cup lentils. Combine in a saucepan with 3 cups water. Bring to a boil, then reduce heat and simmer, uncovered, for 20-25 minutes until tender. No salt. Drain excess water.
Time: PT25M
Prepare Jackfruit
If using canned jackfruit, rinse and boil in fresh water 2-3 times to remove brine taste. Drain well. Shred 4 cups jackfruit by hand, squeezing out excess liquid. Leave some stringy pieces for texture, but break up large chunks.
Time: PT10M
Make Oxtail 'Meat' Mixture
In a food processor, blend 2 cups cooked quinoa/lentil mixture with a splash of water until mostly smooth. Add shredded jackfruit, 2 tbsp tomato paste, 1 tbsp Creole seasoning, 1 tbsp jerk seasoning, 2 tsp onion powder, 2 tsp seasoning salt, 0.25 cup flour, and 2 tbsp coconut aminos. Pulse until combined but some texture remains.
Time: PT10M
Prepare Yuca 'Bones'
Peel yuca root. Cut into quarters lengthwise, then into 2-3 inch pieces to resemble oxtail bones. Trim to uniform size.
Time: PT10M
Assemble Vegan Oxtails
Soak 2 rice paper sheets at a time in water for 15 seconds each side. Stack. Place a portion of jackfruit mixture in the center, add a yuca 'bone', and roll up tightly, folding in sides. Repeat to make 4 large oxtails, using 2 sheets per oxtail. Wrap each finished roll in parchment paper.
Time: PT20M
Freeze Oxtails
Place wrapped oxtails in freezer for 35-45 minutes until firm for easier slicing.
Time: PT40M
Temperature: Freezer
Prep Collard Greens and Cabbage
Wash and chop 2 bunches collard greens and 0.5 head cabbage into large pieces.
Time: PT10M
Prep Vegetables for Greens
Peel and chop 2 turnips. Chop 1 red and 0.5 green bell pepper, 2 celery stalks (leave whole), 1 onion, 3 Taiwanese leeks (or green onions), and 2 garlic cloves.
Time: PT10M
Cook Collard Greens and Cabbage
In a large pot over medium-low heat, add 2 tbsp avocado oil, garlic, onion, leeks, turnips, bell peppers, celery, and a handful of reserved jackfruit. Sauté 5 minutes. Add collard greens and cabbage. Season with 1 tsp seasoning salt and 1 tsp Creole seasoning. Add enough water to barely cover bottom of pot. Add 2 pepperoncini. Cover and simmer 40-45 minutes, stirring occasionally, until greens and turnips are tender.
Time: PT50M
Temperature: Medium-low
Prepare Quinoa and Lentil Side
If not reserved from earlier, cook 0.5 cup quinoa and a sprinkle of lentils with 1.5 cups water. Sauté chopped onion and tomato in a pan, add cooked quinoa/lentils, season with 1 tsp seasoning salt, and heat through.
Time: PT20M
Temperature: Medium
Slice and Brown Vegan Oxtails
Remove oxtails from freezer. Slice into thick rounds. Heat cast iron pan over medium heat, add avocado oil, and brown oxtail pieces on both sides until golden (about 2-3 minutes per side). Remove and set aside.
Time: PT15M
Temperature: Medium
Make Oxtail Sauce
In same pan, add chopped halves of red and green bell pepper, 0.5 cup baby carrots, 0.5 habanero (seedless), 4 sprigs thyme, 1 cup baby potatoes (halved), 0.5 onion, 1 leek, and 2 chopped garlic cloves. Sauté 5 minutes. Add 2 tbsp tomato paste, 1.5 cups water, 2 tbsp coconut aminos, 2 tbsp barbecue sauce, 1 tsp seasoning salt, and 1 tsp Creole seasoning. Simmer until potatoes are tender (about 20 minutes). Remove potatoes and set aside.
Time: PT25M
Temperature: Medium-low
Simmer Oxtails in Sauce
Add browned oxtail pieces to sauce. Simmer on low for 10 minutes, spooning sauce over to coat.
Time: PT10M
Temperature: Low
Make Vegan Mac and Cheese
Cook 2 cups macaroni noodles according to package. Drain. In a mixing bowl, combine hot noodles, 0.5 cup vegan cheddar, 0.5 cup vegan mozzarella, 1 cup almond flour, 1 tsp seasoning salt, 1 tsp onion/herb seasoning, and a dash of avocado oil. Add water gradually to make a creamy sauce. Pour into parchment-lined baking dish, top with extra vegan cheese, and bake at 385°F for 35-40 minutes until golden and set.
Time: PT50M
Temperature: 385°F
Fry Plantains (Optional)
Slice plantains. Heat avocado oil in a pan over medium heat. Fry plantain slices until golden on both sides. Drain on paper towels.
Time: PT10M
Temperature: Medium
Serve
Plate mac and cheese, collard greens/cabbage, quinoa/lentils, and vegan oxtails with sauce and potatoes. Add fried plantains if desired.
Time: PT5M
Cleanup
Wash all used pots, pans, food processor, knives, bowls, and utensils. Wipe down work surfaces and stove.
Time: PT20M
Nutrition Facts
- Calories
- 700
- Protein
- 18g
- Carbohydrates
- 110g
- Fat
- 20g
- Fiber
- 16g
Dietary info: Vegan, Dairy-free, Egg-free, high-fiber
Allergens: Wheat (flour, pasta, possibly vegan cheese), Soy (some vegan cheeses, coconut aminos if substituted), Tree nuts (almond flour), Nightshades (tomato, peppers)
Ingredient Substitutions
- Instead of Quinoa: Millet, Brown rice
- Instead of Lentils: Split peas, Chickpeas
- Instead of Young jackfruit (fresh or canned in water): Hearts of palm (texture will differ)
- Instead of Tomato paste: Tomato puree (reduce water elsewhere)
- Instead of Creole seasoning: Cajun seasoning, Homemade blend
- Instead of Jerk seasoning: Extra Creole seasoning, Smoked paprika + allspice
- Instead of Onion powder: Granulated onion
- Instead of Seasoning salt: Kosher salt + herbs
- Instead of All-purpose flour: Gluten-free flour, Psyllium husk powder
- Instead of Coconut aminos: Soy sauce (less sweet), Tamari
- Instead of Yuca root (cassava): Corn cob core (harder to prep)
- Instead of Rice paper sheets: Spring roll wrappers (texture will differ)
- Instead of Avocado oil: Canola oil, Grapeseed oil
- Instead of Collard greens: Kale, Mustard greens
- Instead of Green cabbage: Savoy cabbage
- Instead of Turnips: Parsnips, Potatoes
- Instead of Taiwanese leeks: Green onions, Shallots
- Instead of Red bell pepper: Yellow bell pepper
- Instead of Green bell pepper: Yellow bell pepper
- Instead of Celery stalks: Carrot (for flavor)
- Instead of Onion: Shallots
- Instead of Garlic cloves: Garlic powder
- Instead of Pepperoncini: Banana pepper
- Instead of Baby carrots: Regular carrot, chopped
- Instead of Baby potatoes: Yukon gold potatoes, chopped
- Instead of Fresh thyme: Dried thyme (1 tsp)
- Instead of Habanero pepper: Scotch bonnet, Jalape 1o (milder)
- Instead of Barbecue sauce (Kansas City style or preferred): Homemade BBQ sauce
- Instead of Macaroni noodles (vegan): Gluten-free macaroni
- Instead of Vegan cheddar cheese: Vegan mozzarella
- Instead of Vegan mozzarella cheese: Vegan cheddar
- Instead of Almond flour: Cashew flour, Sunflower seed flour
Equipment Needed
- Large pot
- Medium saucepan
- Food processor
- Large mixing bowls
- Cast iron skillet or heavy frying pan
- Baking dish
- Parchment paper
- Chef's knife
- Cutting board
- Colander (optional)
- Wooden spoon or spatula
- Measuring cups and spoons
Critical Steps — Do Not Skip
- Cooking and draining quinoa and lentils properly for texture.
- Removing brine taste from canned jackfruit.
- Processing jackfruit and lentil mixture to correct consistency.
- Freezing oxtails before slicing and frying.
- Browning oxtails for flavor and texture.
- Simmering oxtails in sauce without breaking them.
Chef Tips from the Video
- Use fresh jackfruit for best flavor and texture.
- Let oxtails rest after baking for cleaner slices.
- Taste and adjust seasoning throughout, especially in greens and sauce.
- For extra smoky flavor, add a drop of liquid smoke to the oxtail mixture.
Troubleshooting
Oxtails fall apart during frying or simmering.
Ensure mixture is well-bound with flour, freeze until firm, and handle gently. Add more flour if mixture is too wet.
Jackfruit mixture is too wet.
Squeeze out more liquid from jackfruit; add extra flour or a spoon of psyllium husk.
Mac and cheese is too runny.
Bake longer to set; reduce added water next time.
Greens are bitter.
Cook longer and add a splash of vinegar or a pinch of sugar.
Storage
Refrigerator: Store leftovers in airtight containers for up to 4 days.
Freezer: Oxtails and sauce can be frozen up to 2 months. Mac and cheese and greens freeze well for 1 month.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare jackfruit mixture and freeze up to 2 days ahead.
- Collard greens and cabbage can be cooked 1-2 days in advance.
- Mac and cheese can be assembled and refrigerated before baking.
- Oxtails can be assembled and frozen, then fried and simmered before serving.
Frequently Asked Questions
What is the cultural significance and history of Vegan Oxtails with Collard Greens, Cabbage, Mac and Cheese, and Lentils & Quinoa in Soul Food and vegan cuisine?
The dish merges traditional Southern soul‑food flavors with plant‑based techniques, reflecting the growing vegan movement within African‑American communities. Historically, oxtail stew and collard greens have been staples at church gatherings and family meals; the vegan version preserves those flavors while eliminating animal products. It showcases the adaptability of soul food to modern dietary preferences.
What are the traditional regional variations of Vegan Oxtails with Collard Greens, Cabbage, Mac and Cheese, and Lentils & Quinoa within Southern Soul Food culture?
In the South, classic oxtail stew may include beef bones and pork fat, while a vegan version swaps jackfruit and yuca for the “bones.” Some regions add okra, smoked paprika, or hot sauce, and others incorporate sweet potatoes or black‑eyed peas. The core components—rich tomato broth, Creole seasoning, and collard greens—remain consistent.
How is Vegan Oxtails with Collard Greens, Cabbage, Mac and Cheese, and Lentils & Quinoa authentically served in Southern African American gatherings?
Traditionally, the dish is served family‑style on large platters, accompanied by cornbread, fried plantains, and a side of rice or beans. It is often presented hot, with the mac and cheese creamy and the lentils‑quinoa mixture fluffy, allowing guests to help themselves. Garnishes like sliced scallions or hot sauce are common.
What occasions or celebrations is Vegan Oxtails with Collard Greens, Cabbage, Mac and Cheese, and Lentils & Quinoa traditionally associated with in African American Soul Food culture?
This hearty vegan feast is frequently prepared for holidays such as Juneteenth, Thanksgiving, and church potlucks, where comfort foods are celebrated. It also appears at vegan‑focused community events and soul‑food festivals as a showcase of plant‑based reinterpretations of classic dishes.
How does Vegan Oxtails with Collard Greens, Cabbage, Mac and Cheese, and Lentils & Quinoa fit into the broader Soul Food cuisine tradition?
The dish embodies the soul‑food tradition of using inexpensive, locally available ingredients to create rich, comforting meals. By incorporating legumes, whole grains, and vegetables, it aligns with the cuisine’s emphasis on nourishment, flavor depth, and communal sharing, while expanding the definition of “soul food” to include vegan options.
What are the authentic traditional ingredients for Vegan Oxtails with Collard Greens, Cabbage, Mac and Cheese, and Lentils & Quinoa versus acceptable vegan substitutes?
Authentic soul‑food ingredients include beef oxtail, pork fat, smoked ham hocks, and dairy‑based mac and cheese. Acceptable vegan substitutes are young jackfruit for the “meaty” texture, yuca root shaped into “bones,” plant‑based cheese sauces, and nutritional yeast for umami. The core seasonings—Creole spice blend, tomato paste, and smoked paprika—remain unchanged.
What other Soul Food dishes pair well with Vegan Oxtails with Collard Greens, Cabbage, Mac and Cheese, and Lentils & Quinoa?
Pair this vegan oxtail dish with classic Southern sides such as cornbread, collard greens sautéed with smoked tempeh, sweet potato pie, or a simple cucumber‑onion salad. A side of seasoned black‑eyed peas or a citrusy coleslaw also complements the richness of the stew.
What are the most common mistakes to avoid when making Vegan Oxtails with Collard Greens, Cabbage, Mac and Cheese, and Lentils & Quinoa at home?
Common mistakes include overcooking the jackfruit so it becomes mushy, under‑seasoning the broth, and not allowing the lentils and quinoa to fully absorb flavors. Skipping the step of browning the “bones” can reduce depth, and adding too much liquid can make the sauce watery. Ensure each component is cooked to the proper texture before combining.
Why does this Vegan Oxtails with Collard Greens, Cabbage, Mac and Cheese, and Lentils & Quinoa recipe use jackfruit and yuca root “bones” instead of store‑bought meat substitutes?
Jackfruit and yuca root “bones” provide a fibrous, meat‑like texture that mimics the chew of real oxtail while keeping the dish fully plant‑based. They also absorb the Creole‑spiced tomato broth better than many processed meat analogues, delivering authentic mouthfeel and flavor integration. This choice respects both vegan ethics and the traditional richness of soul‑food oxtail stew.
How do I know when the Vegan Oxtails with Collard Greens, Cabbage, Mac and Cheese, and Lentils & Quinoa is done cooking, and what texture and appearance should I look for?
The vegan oxtail is done when the jackfruit pieces are tender yet retain a slight bite and the broth has reduced to a thick, glossy consistency. The collard greens should be wilted but still bright green, and the mac and cheese should be creamy without separating. A final taste test should reveal a balanced savory depth with a hint of smoky heat.
What does the YouTube channel Unknown specialize in, and how does its cooking philosophy reflect the creation of this Vegan Oxtails with Collard Greens, Cabbage, Mac and Cheese, and Lentils & Quinoa recipe?
The YouTube channel Unknown focuses on plant‑based adaptations of classic comfort foods, especially within African‑American Soul Food cuisine. Its cooking philosophy emphasizes preserving traditional flavors while using vegan ingredients, encouraging viewers to create hearty, nutritious meals that honor cultural heritage. This approach is evident in the detailed preparation of the Vegan Oxtails with Collard Greens, Cabbage, Mac and Cheese, and Lentils & Quinoa recipe.
Last updated: August 20, 2026
